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Despite the care expended in the development of this book, however, one housewife will surpass another in the quality of her cooking although both work from the same recipes and with similar tools and equipment. The chief reason for that difference will be experience. A hundred - yes, a thousand - different conditions arise each time a dish is cooked - in each location where it is made.
In her subconscious mind, without giving it a fleeting, conscious thought, the experienced cook will recognize these differences by her five senses and she will make, without any voluntary act, the minute adjustments which sometimes spell the difference between perfection and mediocrity.
Lily Haxworth Wallace, Editor-in-Chief
The New American Cook Book
